CN106722723A - A kind of utilization spiral shell meat albumen hydrolysate prepares the method that spiral shell meat increases fresh base-material - Google Patents
A kind of utilization spiral shell meat albumen hydrolysate prepares the method that spiral shell meat increases fresh base-material Download PDFInfo
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- 239000000463 material Substances 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 31
- 239000000413 hydrolysate Substances 0.000 title claims description 15
- 239000000796 flavoring agent Substances 0.000 claims abstract description 31
- 235000019634 flavors Nutrition 0.000 claims abstract description 31
- 230000007062 hydrolysis Effects 0.000 claims abstract description 16
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 16
- 238000004108 freeze drying Methods 0.000 claims abstract description 15
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- 241000234314 Zingiber Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
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- 238000010792 warming Methods 0.000 claims description 18
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- 238000001816 cooling Methods 0.000 claims description 9
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- 241000237858 Gastropoda Species 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
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- 241000570011 Pomacea canaliculata Species 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 238000000889 atomisation Methods 0.000 claims description 3
- 238000012423 maintenance Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
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- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/46—Spray-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The method that spiral shell meat increases fresh base-material is prepared the present invention relates to a kind of utilization spiral shell meat albumen hydrolysate, fresh clean spiral shell meat is twisted into meat gruel by the method, the spiral shell meat magma obtained by neutral proteinase and compound fertilizer production synergetic hydrolysis, spiral shell meat is obtained by thermophilic digestion again after appropriate ginger juice and salt is added and increases fresh base-material, the method can both reach a high temperature the effect of sterilizing, Maillard reaction can be triggered again, produce flavor substance, reach the purpose of voluntarily flavouring, it is ensured that the quality and local flavor of product.In addition, the present invention uses atomizing freeze drying technique, not only so that various water-soluble and liposoluble constituents, nutritional ingredient, flavor components are fully dispersed uniform in product, physicochemical property stabilization, do not get damp and do not lump, and disposably completed in totally enclosed environment by atomizing freeze drying technique, it is to avoid environmental pollution, contamination of products, harm that dust is likely to result in etc. occur, and also greatly reduce the loss and taint of odour of product special flavour composition.
Description
Technical field
The present invention relates to a kind of method that spiral shell meat increases fresh base-material, spiral shell is prepared especially with spiral shell meat albumen hydrolysate
The method that meat increases fresh base-material.
Background technology
Deliciousness on spiral shell meat, the saying for having " spiral shell can boil 18 bowls of soup " among the people.Spiral shell meat protein contains
Amount is abundant, is of high nutritive value, good and cheap, deep to be favored by people.Spiral shell opens soup, both like seafood delights, seafood delights is different from again, deliciousness
Pole, it is praiseworthy.But traditional spiral shell cooking methods, i.e., after necessary condiment is equipped with, by whole spiral shell（Or go tail point）Fry
Soup is opened after system, causes generation spiral shell meat utilization rate not high, and spiral shell meat is hardened, stodgy consequence, it is also possible to because of spiral shell
The interval of shell and make spiral shell meat completely well-done.Further, since spiral shell is lived in stream, pond and paddy field, spiral shell meat can
Various parasites can be concealed with, therefore, tradition, if spiral shell meat is not cooked completely, is eaten together with the frying production method of snail shell
Very likely trigger disease after.Increase fresh base-material if a kind of rational method can be researched and developed and prepare spiral shell meat, for boiling soup or culinary art
During seasoning, can will significantly meet demand of the people on spiral shell meat diet.
The content of the invention
Technical problem underlying to be solved by this invention is：One kind is provided and prepares spiral shell meat using spiral shell meat albumen hydrolysate
Fresh clean spiral shell meat is twisted into meat gruel by the method for increasing fresh base-material, the method, by neutral proteinase and compound fertilizer production
The spiral shell meat magma that synergetic hydrolysis are obtained, it is fresh by the prepared spiral shell meat increasing of thermophilic digestion again after appropriate ginger juice and salt is added
Base-material, the method can both have been reached a high temperature the effect of sterilizing, and Maillard reaction can be triggered again, produce flavor substance, reach from
The purpose of row flavouring, it is ensured that the quality and local flavor of product.
Further technical problem to be solved by this invention is：Using atomizing freeze drying technique, not only so that in product
Various water-soluble and liposoluble constituents, nutritional ingredient, flavor components are fully dispersed uniform, physicochemical property stabilization, do not get damp and do not tie
Block, and disposably completed in totally enclosed environment by atomizing freeze drying technique, it is to avoid the environment that dust is likely to result in
Pollution, contamination of products, harm etc. occur, and also greatly reduce the loss and taint of odour of product special flavour composition.
Solving the technical scheme of above-mentioned technical problem is：One kind prepares spiral shell meat and increases fresh base using spiral shell meat albumen hydrolysate
The method of material, by fresh and alive spiral shell, silt is cleaned with clear water, then impurity elimination of shelling takes meat, and is twisted into meat gruel, then by above-mentioned meat gruel with
Water reconciles, and meat gruel is 0.1-0.35: 1 with the weight ratio of water, is milled into meat slurry, and pH value is adjusted to 6.50-6.80, the compound wind of addition
Taste enzyme and neutral proteinase, hydrolysis temperature are 45-55 DEG C, and enzymolysis time is 3-6 hours, and degree of hydrolysis is controlled in 30-40%；It is compound
Food flavor enzyme adds 3-8LAPU and counts according to every gram of meat gruel；The addition of neutral proteinase is meat gruel weight 0.3-0.6%；By neutrality
The spiral shell meat magma that protease and compound fertilizer production synergetic hydrolysis are obtained, passes through again after appropriate ginger juice and salt is added
Thermophilic digestion, it is 30%~50% to be finally further concentrated to solid content, that is, obtain spiral shell meat and increase fresh base-material.
Further technical scheme of the invention is：The spiral shell meat that will be obtained after concentration is increased fresh base-material and is atomized by atomizer again
Being sprayed in cooling tower carries out atomizing freeze drying, and the spiral shell meat for obtaining powdery increases fresh base-material；
The condition of atomization is in atomizer：The rotating speed of atomizer be 16000-22000rpm/min, 180-200 DEG C of EAT,
75-95 DEG C of leaving air temp, 55-75 DEG C of feeding temperature, charging rate is 30-50L/h；
The condition of freeze-drying is in cooling tower：After maintaining 4~5h at -40~-50 DEG C, -28 are warming up in 1.2-1.5h
~-25 DEG C and 28~30h of maintenance；Then -12~-10 DEG C are warming up in 4~5h and 4~5h is maintained；23~20 are warming up to again
DEG C and maintain 5~7h.
Further technical scheme of the invention is：The condition of freeze-drying is in cooling tower：After 4h being maintained at -45 DEG C,
- 25 DEG C are warming up in 1.5h and 30h is maintained, -10 DEG C are then warming up in 5h and 5 h are maintained, then are warming up to 20 DEG C and are tieed up
Hold 7h.
It is 10~500 μm that the powdery spiral shell meat for obtaining increases fresh base-material particle diameter.
Described thermophilic digestion is in 121 DEG C of boilings 30 minutes.
Fresh and alive spiral shell, after cleaning silt with clear water, then rests 3-5 days by flowing clear water, and impurity elimination of then shelling takes meat,
And it is twisted into meat gruel.
The addition of ginger juice is the 0.02%~0.05% of spiral shell meat magma quality, and the addition of salt is spiral shell meat magma matter
The 0.02%~0.05% of amount.
The enzyme activity of described neutral proteinase is 200,000 u/g.
Described spiral shell is river spiral shell, river snail or Pomacea canaliculata.
Compared with similar products production technology, traditional protein digestion substrate generally requires in advance that to carry out protein high
Warm boiling treatment, easily triggers protein denaturation or spiral shell meat to be hardened, and is unfavorable for the hydrolysis of protein, is especially detrimental to spiral shell
The enzymolysis of meat, therefore, in order to keep the natural attribute and genuineness of spiral shell meat, more in order to be conducive to the enzymolysis of spiral shell meat, this
The enzymolysis substrate that method is related to is that the spiral shell meat being made up of fresh clean spiral shell meat is starched, and without boiling, can avoid adding because of albumen
Thermal denaturation or the heating of spiral shell meat are hardened and cause enzymolysis difficult problem to occur.Additionally, in order to keep the natural of spiral shell meat as far as possible
Attribute and quality, this method use composite flavor enzyme using the neutral enzymatic hydrolysis condition of pH value（Flavourzyme）With neutral egg
White enzyme carries out double enzyme controlling enzymolysis, and protein degree control in 30-40%.Can so avoid becoming because of pH value as far as possible
Change and influence the original quality of spiral shell meat and local flavor, moreover it is possible to avoid causing spiral shell meat to answer zestful forfeiture because excessively digesting,
Simultaneously can also be by composite flavor enzyme（Flavourzyme）The purpose for increasing fresh flavouring is reached with neutral protease enzymolysis.Enzymolysis is produced
Thing is directly over 121 DEG C of thermophilic digestions 30 minutes, and the effect of the sterilizing that can both reach a high temperature can trigger Maillard reaction again,
Flavor substance is produced, the purpose of voluntarily flavouring is reached, it is ensured that the quality and local flavor of product.
Protease is the general name of the enzyme of aminosal peptide chain, is divided into restriction endonuclease and the class of excision enzyme two.The former can be big point
The protein and peptide chain of son amount cuts off from centre, forms the less peptide fragment of molecular weight；The latter is then from peptide chain end one by one by peptide chain
Hydrolysis generation amino acid.Therefore, protease is rationally dexterously utilized in relevant food production process, quick dissolving can be reached
Protein, improves the purpose of nutritive value.The optimum pH reacted by it is classified, protease can be divided into again acid protease, in
Property protease and alkali protease.As its name suggests, the pH value of protein substrate needs to be adjusted to the optimum pH of corresponding enzyme, albumen
Enzyme competence exertion optimum hydrolysis function.Because the pH value of fresh aquatic products is usually 6.50-6.80, therefore, if using acid egg
White enzyme or alkali protease can trigger spiral shell meat to change.And compound fertilizer production（Flavourzyme）Most
Suitable pH is 6.0-7.0, and optimum temperature is 50 DEG C, while having the function of restriction endonuclease and excision enzyme, can not only be hydrolyzed various dynamic
Vegetable protein, but also can hydrolyze Flavor Prccursors, so as to discharge the local flavor of flavor substance, enhancing and improvement food.
Additionally, compound fertilizer production can also one by one be cut off peptide chain end amino acid by its circumscribed enzyme effect, so that albumen
Issuable bitter peptide is thoroughly degraded to amino acid in matter enzymolysis process, reduces the generation of bitter taste.Neutral proteinase（Protex
7L）Applicable pH range between 6-8, Applicable temperature is 40-60 DEG C.The enzyme preparation can be hydrolyzed each under pH neutrallty conditions
The protein substrate of kind of various kinds, the features such as hydrolysate has high-dissolvability, low bitter taste.Determine by after many experiments comparison,
Under neutral proteinase and compound fertilizer production synergy, spiral shell meat can both keep original local flavor and quality, again can be with
Fully dissolving, free amino acid is few, delicious incomparable without bitter taste.
The device have the advantages that being described below：
1. because spiral shell meat enzymolysis product is to be used as primary raw material by using fresh clean spiral shell meat, at prior heating
Reason, directly adds composite flavor enzyme（Flavourzyme）Digested with being controlled property of neutral proteinase and prepared, protein degree
Control in 30-40%, therefore, compared with the production technology of other similar products, this product can preferably maintain the day of spiral shell meat
Right attribute and local flavor, product dispersive property, fine and smooth degree, nutritive value, delicate flavour, fragrance etc. also get a promotion.Simply use
Other albumen enzymes extractions, such as：Acid protease or alkali protease, its effect on driving birds is not good.It is high that enzymolysis substrate carries out protein in advance
Warm boiling treatment, is unfavorable for the hydrolysis of protein, is especially detrimental to the enzymolysis of spiral shell meat, and then influence product quality.
2., because spiral shell is lived in stream, pond and paddy field, spiral shell meat may be concealed with various parasites, therefore, pass
The frying production method united together with snail shell, if spiral shell meat is not cooked completely, disease is very likely triggered after eating.And spiral shell
Meat enzymolysis product directly by 121 DEG C of thermophilic digestions 30 minutes, is made spiral shell meat and increases fresh base-material, and can both reach a high temperature sterilizing
Effect, can trigger Maillard reaction again, produce flavor substance, reach the purpose of voluntarily flavouring, it is ensured that the quality and wind of product
Taste.
3. appropriate ginger juice and salt is added, can effectively drive away the original soil fishy smell of spiral shell meat, it is ensured that product was both
Can directly eat, it is also possible to used as the fresh fresh raw material of increasing that carries of other products.
4th, using atomizing freeze drying technique, compared with the conventional powder instant noodle seasoning of tradition machinery pulverizing processing,
The technical products have the advantages that particle diameter distribution is uniform, sphericity is high, good fluidity, non-moisture-sensitive, wetability and dissolubility are high,
The original physicochemical property of product is able to effectively keep, and product is easy to long-term preservation.And atomizing freeze drying technique is totally enclosed
Disposably completed in environment, it is to avoid environmental pollution, contamination of products, harm that dust is likely to result in etc. occur.
Brief description of the drawings
Fig. 1：Present invention process flow chart.
Specific embodiment
Embodiment 1
1) raw material is river spiral shell, is also stone spiral shell.River spiral shell, silt is cleaned with clear water, after flowing clear water is rested 3-5 days, then impurity elimination of shelling
Meat is taken, and is twisted into meat gruel.
2) by above-mentioned meat gruel and water（Meat gruel is 0.25: 1 with the weight ratio of water）Reconcile, and be milled into through colloid uniform thin
Greasy meat slurry, pH value is adjusted to 6.5.
3) composite flavor enzyme is directly added in the above-mentioned spiral shell meat slurry for modulating（Flavourzyme）And neutral protein
Enzyme, hydrolysis temperature is 50 DEG C, and enzymolysis time is 4 hours, and degree of hydrolysis control is advisable 30%.Composite flavor enzyme（Flavourzyme）
According to every gram of addition 6LAPU of meat gruel weight (LAPU is the english abbreviation of leucine aminopeptidase unit)；Food-grade neutral protein
Enzyme（200000 u/g）Added according to meat gruel weight 0.4%.
4) after adding appropriate ginger juice and salt in spiral shell meat product after above-mentioned enzymolysis, using 121 DEG C of thermophilic digestions 30
Minute, then it is 35% to be concentrated in vacuo to concentration, that is, obtain spiral shell meat and increase fresh base-material, it is also possible to further by drying process with atomizing
Process to obtain the powdery spiral shell meat fresh base-material of increasing.
Embodiment 2
1) raw material is river snail.River snail, silt is cleaned with clear water, and after flowing clear water is rested 3-5 days, then impurity elimination of shelling takes meat, and twists
Into meat gruel.
2) by above-mentioned meat gruel and water（Meat gruel is 0.3: 1 with the weight ratio of water）Reconcile, and uniform and smooth is milled into through colloid
Meat slurry, pH value is adjusted to 6.5.
3) composite flavor enzyme is directly added in the above-mentioned spiral shell meat slurry for modulating（Flavourzyme）And neutral protein
Enzyme, hydrolysis temperature is 50 DEG C, and enzymolysis time is 4 hours, and degree of hydrolysis control is advisable 30%.Composite flavor enzyme（Flavourzyme）
According to every gram of addition 8LAPU of meat gruel weight (LAPU is the english abbreviation of leucine aminopeptidase unit)；Food-grade neutral protein
Enzyme（200000 u/g）Added according to meat gruel weight 0.5%.
4) after adding appropriate ginger juice and salt in spiral shell meat product after above-mentioned enzymolysis, using 121 DEG C of thermophilic digestions 30
Minute, then it is 40% to be concentrated in vacuo to concentration, that is, obtain spiral shell meat and increase fresh base-material, it is also possible to further by drying process with atomizing
Process to obtain the powdery spiral shell meat fresh base-material of increasing.
Embodiment 3
1) raw material is Pomacea canaliculata.Pomacea canaliculata, silt is cleaned with clear water, and after flowing clear water is rested 3-5 days, then impurity elimination of shelling takes meat,
And it is twisted into meat gruel.
2) by above-mentioned meat gruel and water（Meat gruel is 0.35: 1 with the weight ratio of water）Reconcile, and be milled into through colloid uniform thin
Greasy meat slurry, pH value is adjusted to 6.5.
3) composite flavor enzyme is directly added in the above-mentioned spiral shell meat slurry for modulating（Flavourzyme）And neutral protein
Enzyme, hydrolysis temperature is 50 DEG C, and enzymolysis time is 4 hours, and degree of hydrolysis control is advisable 35%.Composite flavor enzyme（Flavourzyme）
According to every gram of addition 8LAPU of meat gruel weight (LAPU is the english abbreviation of leucine aminopeptidase unit)；Food-grade neutral protein
Enzyme（200000 u/g）Added according to meat gruel weight 0.5%.
4) after adding appropriate ginger juice and salt in spiral shell meat product after above-mentioned enzymolysis, using 121 DEG C of thermophilic digestions 30
Minute, then it is 45% to be concentrated in vacuo to concentration, that is, obtain spiral shell meat and increase fresh base-material, it is also possible to further by drying process with atomizing
Process to obtain the powdery spiral shell meat fresh base-material of increasing.
The powdery spiral shell meat fresh base of increasing is further obtained by atomizing freeze drying PROCESS FOR TREATMENT described in various embodiments of the present invention
The concrete operations of material are：The spiral shell meat that will be obtained after concentration increases fresh base-material to be carried out by atomizer atomized spray in cooling tower again
Atomizing freeze drying, it is that 10~500 μm of spiral shell meat of powdery increase fresh base-material to obtain particle diameter；
The condition of atomization is in atomizer：The rotating speed of atomizer be 16000-22000rpm/min, 180-200 DEG C of EAT,
75-95 DEG C of leaving air temp, 55-75 DEG C of feeding temperature, charging rate is 30-50L/h；
The condition of freeze-drying is in cooling tower：After maintaining 4~5h at -40~-50 DEG C, -28 are warming up in 1.2-1.5h
~-25 DEG C and 28~30h of maintenance；Then -12~-10 DEG C are warming up in 4~5h and 4~5h is maintained；23~20 are warming up to again
DEG C and maintain 5~7h.
Wherein, the optimum condition of freeze-drying is in cooling tower：After maintaining 4h at -45 DEG C, -25 are warming up in 1.5h
DEG C and maintain 30h, -10 DEG C are then warming up in 5h and 5 h are maintained, then be warming up to 20 DEG C and maintain 7h.
In various embodiments of the present invention, the addition of ginger juice is the 0.02%~0.05% of spiral shell meat magma quality, preferably
0.04%, the addition of salt is the 0.02%~0.05% of spiral shell meat magma quality, preferably 0.04%.
In various embodiments of the present invention, the material for adjusting pH value is alimentary acetic acid, citric acid or food sodium hydroxide.
The assay method of protein degree of the present invention is：Carried out using pH-Stat methods, i.e. the water of protein
Xie Du (Degree of hydrolysis, DH) refers to the percentage that the peptide bond in protein is hydrolyzed, and its computing formula is：
DH% = h/ htot× 100%, wherein, h represents mM number of the peptide bond being cleaved in every gram of albumen after protein hydrolysis
(mmol/ g protein), and htot refers to then mM number of peptide bond in every gram of material protein.For a certain specific albumen
Matter, the value is a constant.But protein because the number of the peptide bond in protein cannot be measured accurately and different its
The content of peptide bond is also different, therefore, an empirical value is typically taken according to document, for spiral shell meat albumen, htot values are
7.71mmol/ g protein.
Claims (9)
1. a kind of utilization spiral shell meat albumen hydrolysate prepares the method that spiral shell meat increases fresh base-material, it is characterised in that：By fresh and alive spiral shell
Snail, silt is cleaned with clear water, then impurity elimination of shelling takes meat, and is twisted into meat gruel, then above-mentioned meat gruel and water are reconciled, the weight of meat gruel and water
Amount is milled into meat slurry than being 0.1-0.35: 1, and pH value is adjusted to 6.50-6.80, adds composite flavor enzyme and neutral proteinase, enzyme
Solution temperature is 45-55 DEG C, and enzymolysis time is 3-6 hours, and degree of hydrolysis is controlled in 30-40%；Composite flavor enzyme adds according to every gram of meat gruel
Plus 3-8LAPU meters；The addition of neutral proteinase is meat gruel weight 0.3-0.6%；By neutral proteinase and composite flavor albumen
The spiral shell meat magma that enzyme synergetic hydrolysis are obtained, again by thermophilic digestion after appropriate ginger juice and salt is added, finally concentrates again
It is 30%~50% to solid content, that is, obtains spiral shell meat and increase fresh base-material.
2. a kind of utilization spiral shell meat albumen hydrolysate according to claim 1 prepares the method that spiral shell meat increases fresh base-material, its
It is characterised by：It is cold that the fresh base-material of spiral shell meat increasing that will be obtained after concentration carries out spraying by atomizer atomized spray in cooling tower again
Lyophilized dry, the spiral shell meat for obtaining powdery increases fresh base-material；
The condition of atomization is in atomizer：The rotating speed of atomizer be 16000-22000rpm/min, 180-200 DEG C of EAT,
75-95 DEG C of leaving air temp, 55-75 DEG C of feeding temperature, charging rate is 30-50L/h；
The condition of freeze-drying is in cooling tower：After maintaining 4~5h at -40~-50 DEG C, -28 are warming up in 1.2-1.5h
~-25 DEG C and 28~30h of maintenance；Then -12~-10 DEG C are warming up in 4~5h and 4~5h is maintained；23~20 are warming up to again
DEG C and maintain 5~7h.
3. a kind of utilization spiral shell meat albumen hydrolysate according to claim 2 prepares the method that spiral shell meat increases fresh base-material, its
It is characterised by：The condition of freeze-drying is in cooling tower：After maintaining 4h at -45 DEG C, -25 DEG C are warming up in 1.5h and are maintained
30h, -10 DEG C is then warming up in 5h and 5 h are maintained, then is warming up to 20 DEG C and is maintained 7h.
4. a kind of utilization spiral shell meat albumen hydrolysate according to Claims 2 or 3 prepares the method that spiral shell meat increases fresh base-material,
It is characterized in that：It is 10~500 μm that the powdery spiral shell meat for obtaining increases fresh base-material particle diameter.
5. a kind of utilization spiral shell meat albumen hydrolysate according to claim 1,2 or 3 prepares the side that spiral shell meat increases fresh base-material
Method, it is characterised in that：Described thermophilic digestion is in 121 DEG C of boilings 30 minutes.
6. a kind of utilization spiral shell meat albumen hydrolysate according to claim 1,2 or 3 prepares the side that spiral shell meat increases fresh base-material
Method, it is characterised in that：Fresh and alive spiral shell, after cleaning silt with clear water, then rests 3-5 days by flowing clear water, then shells
It is miscellaneous to take meat, and it is twisted into meat gruel.
7. a kind of utilization spiral shell meat albumen hydrolysate according to claim 1,2 or 3 prepares the side that spiral shell meat increases fresh base-material
Method, it is characterised in that：The addition of ginger juice is the 0.02%~0.05% of spiral shell meat magma quality, and the addition of salt is spiral shell meat
The 0.02%~0.05% of magma quality.
8. a kind of utilization spiral shell meat albumen hydrolysate according to claim 1,2 or 3 prepares the side that spiral shell meat increases fresh base-material
Method, it is characterised in that：The enzyme activity of described neutral proteinase is 200,000 u/g.
9. a kind of utilization spiral shell meat albumen hydrolysate according to claim 1,2 or 3 prepares the side that spiral shell meat increases fresh base-material
Method, it is characterised in that：Described spiral shell is river spiral shell, river snail or Pomacea canaliculata.
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| CN112425685A (en) * | 2020-11-18 | 2021-03-02 | 广西科技大学 | Preparation method of phagostimulant for artificial culture of escargots |
| CN112655932A (en) * | 2021-01-14 | 2021-04-16 | 福建正味生物科技有限公司 | Microcapsule embedded spiral shell powder essence |
| CN114209015A (en) * | 2021-12-22 | 2022-03-22 | 上海华宝孔雀香精有限公司 | Instant bean powder and its preparation method |
| CN115226879A (en) * | 2021-04-22 | 2022-10-25 | 汪秋兰 | Fried dish seasoning with flavor of spiral lion and preparation method thereof |
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